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Preparation

Make wafers:

Preheat oven to 325° F. and spray a heavy or non-stick baking sheet with cooking spray or line with parchment paper.

Rub off loose skins from pistachios and in a food processor grind nuts with granulated sugar. In a bowl whisk together pistachio mixture, flour, and salt and whisk in whites, butter, and vanilla until combined well. Drop rounded teaspoons batter 5 inches apart onto baking sheet and with back of a spoon spread into 3 1/2- to 4-inch rounds. Bake wafers in middle of oven 8 minutes, or until golden.

Working quickly, transfer hot wafers with a thin metal spatula to a rack to cool completely. (If wafers become too crisp to remove from baking sheet, return to oven 1 minute, or until heated through and pliable.) Make more wafers with remaining batter in same manner, spraying or re-lining sheet for each batch. Wafers may be made 2 days ahead and kept in an airtight container at room temperature. Makes 16 to 20 wafers.

Into a chilled bowl scrape seeds of vanilla bean and add cream and granulated sugar. With a whisk or an electric mixer beat mixture until it holds stiff peaks. Whipped cream may be made 2 hours ahead and chilled, covered. Whisk cream briefly before using.

Just before serving, assemble mille-feuillantines:

Put a wafer in center of each of 4 plates. Spread about 2 tablespoons whipped cream on each wafer, leaving a 1/4-inch border, and top with half of strawberries. Put another wafer on top of strawberries and top in same manner with remaining cream and strawberries. Dust 4 wafers with confectioners' sugar and put on top of desserts. Garnish each mille-feuillantine with a strawberry and sprinkle plates with pistachios.

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Recent Reviews

This was surprisingly super tasty! However, the appearance was not what I expected--it's not something I would choose for its aesthetics. I followed the recipe exactly for the wafers and found them very difficult to deal with; had to bake longer than 8 min (closer to 11) and that it was not the best idea to try to remove them from the parchment as soon as out of oven. Waiting about 3 minutes seemed to work better, but still tricky to free them and keep the correct shape. Waiting more than 5 minutes made them too sticky.
As for the filling, no problem there. I used 1 T. vanilla bean sugar and 2 T regular granulated sugar instead of the vanilla bean and just granulated sugar, which worked wonderfully. I sprinkled the strawberries with turbinado sugar and stirred to make them glaze a little.
The end product was amazingly delicious; I would have eaten seconds if I'd had any room left! Will make again :)

lamissourienne from Western 'burbs of Chicago /

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Beautiful color combination, but reserve nuts for garnish...simple

A Cook from California /

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This is absolutely wonderful. Very time consuming but made perfect individual birthday cakes for a intimate birthday party. Every raved!